Abstract
The amounts of daily vitamin E intake in Japanese were investigated by a model menu method. One week model menu, which covers the Japanese recommended dietary allowance for energy, proteins, lipids, vitamins and minerals, was provided for couples of 30 ager's. With regard to different food habit between Tokyo and Osaka, the two kinds of menus were prepared in the both areas. Daily meals based on the menus were combined after cooking except rice and breads and then homogenized after addition of pyrogallol (2% of whole weight). The obtained slurries were lyophylized and stored bellow -16℃. Tocopherols in the lyophylized samples were extracted with 10% ethyl acetate in hexane after saponification and then analyzed by HPLC. Tocopherols in cooked rice and breads were similarly determined. α-Tocopherol (mg/day) and tocopherol equivalent values (mg/day) in the meals were as follows : [Tokyo] for husbands, 8.2-12.4 (9.9 ± 1.7 , M±SD) and 8.8-13.4 (10.9± 1.7) respectively, and for wives, 7.7-12.1 (9.3± 1.5) and 8.5-13.2 (10.3 ±1.5), respectively ; [Osaka] for husbands, 6.3-12.5 (9.0 ± 2.3), and 7.0-13.6 (10.4 ± 2.1), respectively, and for wives, 6.1-12.2 (8.7 ± 2.2), and 6.7-13.3 (9.5 ± 2.4), respectively. On the other hand, the tocopherol amounts in the same menus were calculated from the Standard Tables of Food Composition in Japan, which has been newly offered in 1989. The calculated values were generally higher (ranging from 112% to 116%) than determined ones.
